Mission: carbonate all the things is undoubtedly underway. And I love it, being that I'm not a big drinker (despite my boozy baking), homemade sodas are a way I can concoct creative beverages and enjoy them just as much as any cocktail (although, might I add, this soda would be a stellar base for a boozy addition). This particular soda is a tart and fruity mix of hibiscus flowers and lemon; a hibiscus lemonade, if you will, with an effervescent fizz. And let me say I have *almost* made my way through the entire bag of dried hibiscus, so (unless I decide to order another bag, of course) my year long obsession with hibiscus might soon be coming to an end. I do still have some tinkering to do with my soda-fermentation process. And while yeast fermentation is never going to produce as many bubbles as a carbonated soda, it's still produces just enough fizz to tickle the tongue. Mysteriously, this one didn't get quite as bubbly as the peach version. Not sure why, perhaps cooler

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